______,Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.,Let cool, cover, and refrigerate overnight to steep.,Preheat the oven to 350°F Put the bread cubes in a large bowl.,Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.,Pour the milk mixture into the eggs and mix thoroughly.,Pour this mixture over the bread and allow to soak for a few minutes.,Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.,Pour about 1 inch of water into the pan to create a water bath.,Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.,To make the sauce:,Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.,Strain through a fine sieve into a bowl, add cream, and set aside.,In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.,Add the orange juice mixture, stirring constantly.,Simmer for 5 minutes and strain through a fine sieve.,Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.,Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.